Egg Tarts

This week's new bake shall be egg tarts! I was deliberating between the traditional ones and the Portuguese ones. I did some research on both and decided on the traditional ones, convincing myself that maybe the traditional ones are healthier because crust pastry is healthier than puff pastry right?:p Because my husband said that egg tarts are too mainstream, I added cheese to some of the tarts and it's really not bad! Best eaten fresh and hot! 

This recipe is adapted from heimama blog.

(Makes 20 7cm egg tarts)

For the crust

300g plain flour

200g unsalted cold butter (cubed)

2 tbsp custard powder

2 tbsp milk powder

1 tbsp caster sugar

1 egg (lightly beaten) 

1 tsp vanilla extract 

For the egg filling

80g evaporated milk

280g water

110g caster sugar

3 eggs (lightly beaten) 

1 tsp vanilla extract 

To make the crust

1. Sift the flour, custard powder and milk powder together into a mixing bowl.

2. Add the cubed cold butter and use your finger tips to rub the butter into the flour mixture until you get crumbs texture. 

3. Add the sugar and mix well. Make a well in the middle of the bowl and add the egg and vanilla extract. Use your hands to bring the mixture together until you get a soft dough. Be careful not to over mix the dough. 

4. Roll the dough into a disc and cling wrap it before resting it in the fridge for at least 30 min.

To make the egg filling

5. Boil the sugar in the water until the sugar dissolve and leave to cool completely. 

6. When the sugar syrup is cooled completely, add the egg, evaporated milk and vanilla extract and mix well. Sift the resulting mixture 3 times to ensure that it is very smooth. 

To assemble

7. Divide the dough into 20 portions of about 30g each and roll each into a ball. 

 

8. Press the ball of dough into the tart case and 'run' your fingers clockwise along the case, pressing the dough into the case. 

9. Fill the prepared cases with the egg filling until the brim. (If you are adding cheese, you can add it at this stage- I used laughing cow cheese) 

10. Bake the tarts in a preheated oven of 180 degrees for 20 min.

11. Leave them to cool. 

Egg tarts are best eaten fresh! 

They're really not bad and I prefer the cheese ones hot, see the glorious cheese in the photo above! It's really easy to bake too. :)

Yours, Lord, is the greatness and the power and the glory and the majesty and the splendor, for everything in heaven and earth is yours. Yours, Lord, is the kingdom; you are exalted as head over all. (1 Chronicles 29:11 NIV)